Craig left for Texas this morning, but we have a special weekend away planned, and I just can’t wait!! #2DaysUntilFriday
Last night, we went to the movies and saw The Boy.
I love a good scary movie every now and then, and this one definitely had a twist at the end I didn’t see coming. Poor Craig’s hand is probably numb today from my squeezing it so tightly at the theatre last night! If you’re looking for a jolt, this is your movie.
In other news, we all know I love cooking and baking…and trying to make either of those things as healthy as possible is one thing I love to be challenged with! So, this week, I made SuperMan Breakfast Bars with coconut flour and all-natural clover honey for Craig to have a healthy, but travel-ready breakfast to bring on his trips.
SuperMan Breakfast Bars
These are SUPER simple, and according to my husband, extra yummy – not to mention healthy!
Here’s what you’ll need:
1 cup coconut flour
1/4 cup flax seed (milled)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup coconut flakes (unsweetened)
1 1/4 cup mixed nuts
2 TBS chia seeds
2 TBS dried blueberries
1/4 cup melted butter
1/4 cup clover honey
1 tsp vanilla extract
Preheat oven to 350*, and line a smaller baking dish with parchment paper. (Hint: You can make it a lot easier on yourself by spraying the dish with non-stick spray for to make the parchment stick.) In one bowl, combine coconut flour, salt, baking soda soda, coconut flakes, nuts, flax and blueberries. In another bowl, combine butter, honey and vanilla. Once well combined, pour dry ingredients into wet and mix well. Press into baking dish on parchment, and bake for 20 minutes. Remove from oven and allow to cool. Once cool, place into refrigerator to chill (at least 2 hours), and then cut into squares to serve. These can be kept fresh for about a week in a zip-lock bag, refrigerated.
If you try them, let us know what you think! I have found ‘sugar-free honey’ at Aldi, and can’t wait to try this recipe for myself – Insulin Resistant Style! 🙂
Today’s the day!!! Craig’s gotten his first two birthday clues…He took the dogs to the kennel this morning, and they gave him his 2nd clue – Meet me at my office this afternoon – We’re going out of town for the weekend!
But he stillllll doesn’t know where… 🙂 Clue 3 is coming soon! I can’t wait to share all the pictures and details with y’all on What’s Up Wednesday next week!
Last night when Craig got home, his first “gift” and clue awaited him – a note that said (to be read in the style of Dr. Suess 🙂 ):
“Let’s start this off right, like a scavenger hunt.
The first thing you’ll do is put the pups in the truck.
Water Dog Kennels – 8 AM SHARP!
When you have finished, you’ll know what to do…
Congratulations on receiving your first Birthday Clue!”
And next to the note/riddle, I placed the special birthday cupcakes I made for him yesterday:
That’s what they were supposed to look like…but I probably should have paid more attention while making the frosting…
I created my own combination recipe, using The Kitchen Is Calling, and Taste of Home’s similar recipes, and my own ideas.
Everything was going well until it was time to make the frosting and I realized it was another (I do this every year somehow!) meringue frosting…which is delicious but oh so precise and time intensive…
After I had beat the frosting over heat for ten minutes, while sweating to death and switching my already-sore-from-pure-barre arms from one to the other, I transferred the mixture into a bowl….and without thinking…poured in the entire bag of coconut.
I was SO. MAD. AT. MYSELF.
So, of course, when the cupcakes were complete, I had to taste one (albeit, a small one) to make sure they were edible… In fact, they were quite delicious! Even though I am not a fan of lemon-flavored desserts, I had to stop myself from having more than just the small tester cake. Yum! So…
If you, too, would like to make these delicious cupcakes, here’s the breakdown:
Lemon Curd & Coconut Cupcakes
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour (I used 2 cups of AP Flour & 1.5 cups of Cake Flour.)
3-1/4 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups 2% milk (I used whole milk – as I do for all baking.)
1 cup sugar
1/4 cup cornstarch
1 cup water
4 egg yolks, lightly beaten
1/3 cup lemon juice
2 tablespoons butter
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
3 cups flaked coconut (Make a note to yourself right now that these coconuts are for layering over the TOP OF THE FROSTING!!!)
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Transfer to cupcake pans. This recipe should yield approximately 36 medium-sized cupcakes. I recommend using cupcake liners, rather than just pouring the mixture directly into the pans. This should bake on 350° for 20 minutes.
For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.
Once cupcakes are cooled, use a cookie scoop or small spoon to remove small portion of the middle of each cupcake. Spoon cooled and thickened lemon curd into a small ziplock bag, seal, then snip one corner and pipe into the well of each cupcake.
For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes.
DO NOT ADD COCONUT! 🙂 Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
Spoon icing into another ziplock bag and similarly cut off a corner to pipe the frosting on top of each cupcake, hiding the lemon curd inside.
Sprinkle all cupcakes with coconut.
Store in the refrigerator. Yields approximately 36 cupcakes.
Enjoy your Food For Thought Friday – and your cupcakes! 🙂